This recipe is also from the Chopping Block class called Rendezvous Under the Stars. I must admit, I never really make garlic bread. I often equate garlic bread with an Italian feast and I can’t just bring myself to make a bread dish to go with pasta — it seems a little carb-tastic to me.
I’ve tried several recipes for garlic bread before and none of them did anything for me. I’ve rubbed garlic cloves over toasted bread, but the garlic flavor was so minute, there was no point. I‘ve made garlic butter and slathered it on baguettes before – that just sucked.
This recipe is pretty simple and packs a great (yet not overpowering) garlic flavor. This recipe is directly from the Chopping Block – I’ve made no changes whatsoever (my commentary is in parentheses below).
This recipe makes 4-6 servings, as a side dish.
You’ll need the following ingredients
1/2 loaf of Italian bread or French baguette
6 tablespoons of room temperature butter
4 cloves of roasted garlic
Salt and Pepper to taste
1 cup (c’mon…more cheese is better) of grated Parmesan cheese
- Preheat the oven to 400F
- Place the baguette, sliced lengthwise, on a sheet of foil
- Mix together the softened butter, roasted garlic, salt and pepper in a bowl. Brush the cut side of the bread with the butter mixture and top with the Parmesan cheese (don’t be stingy with the cheese here)
- Place the bread in the oven and bake until the cheese is bubbly and golden brown – about 12-15 minutes
- Cut into slices and serve warm
|There’s no such thing as too much cheese.|
Is garlic bread a frequent side dish for you and your family? Do you have a go-to recipe you just love?
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